World Food Day is organized every year on October 16 to bring awareness to how our changing planet affects food production and distribution. In support of this year's theme "Our actions are our future- Better production, better nutrition, a better environment and a better life", Elsevier presents a collection of over 70 pieces of curated and freely available books and journal content.
Elsevier, Future Foods, Volume 3, June 2021
As future foods, cultured meat is produced by culturing animal cells ex vivo rather than raising and slaughtering animals. It is a promising way to address concerns about resource consumption, environmental pollution, public healthy that associated with conventional livestock production. In the past two years, dozens of cultured meat-related start-ups have been founded and millions of dollars have been raised, demonstrating the high business enthusiasm, broad market prospects and high profitability expected.
Elsevier, Future Foods, Volume 4, December 2021
To feed the world's growing population in the future, there must be a protein transition from animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can bridge the protein-transition and are also focused on nutritional and sustainability aspects. While the addition of powdered proteins changes the texture of meat products, textured proteins have been shown to achieve higher sensorial acceptability.
Elsevier, Heliyon, Volume 7, August 2021
Proven and sustainable practices like climate-smart agricultural practices (CSAPs) need to be prioritized and promoted for uptake especially by the farmers to achieve sustainable development. These are capable of contributing to the realization of sustainable development goals through averting food and nutritional insecurity, increasing and sustaining yields that translate into increased incomes and later reduced poverty. This is because CSAPs enable farmers to adapt and mitigate climate change effects.
Elsevier, Saving Food: Production, Supply Chain, Food Waste and Food Consumption, Volume , 1 January 2019
Food waste is a great problem nowadays; while many people are starving around the world, tons of food is wasted every day. An efficient way to preserve food is using industrial processes such as heat, cold, drying, fermentation, irradiation, high pressure, pulsed electric fields and modified atmosphere, among others, but it is also possible to use active packaging (AP) to extend the shelf life of food products. This packaging uses active compounds, as antimicrobial and antioxidants that could be released over time in the food and its products and increase their shelf life.
Elsevier, Food Safety Management: A Practical Guide for the Food Industry, Volume , November 2013
Over the past decades, more attention has been placed on the quality and safety of our foods, driven primarily due to higher incidence of foodborne diseases, large-scale outbreaks as well as incidents and recalls due to unacceptable levels of chemical hazards in our foods. Food safety incidents have undoubtedly contributed to a loss of trust of consumers and have created misperception on the subject, although among experts there is a broad consensus that the food supply has never been safer.
